A delightful twist on the classic chicken piccata, featuring a rich lemon-caper sauce.
In a mixing bowl, combine the flour, garlic powder, salt, black pepper, and paprika.
Mix the dry ingredients thoroughly to ensure even seasoning.
Coat the chicken breasts in the flour mixture, shaking off any excess.
Ensure the chicken is evenly coated for a consistent crust.
Heat the butter and olive oil in a large skillet over medium-high heat.
Wait until the butter is fully melted and starts to sizzle before adding the chicken.
Add the chicken to the skillet and cook until golden brown on both sides, about 4 minutes per side. Remove and set aside.
Avoid overcrowding the skillet to ensure even cooking.
Deglaze the skillet with white wine, scraping up any browned bits.
The browned bits add depth of flavor to the sauce.
Add the chicken broth, lemon juice, and capers to the skillet. Stir to combine.
Adjust the seasoning at this stage if needed.
Return the chicken to the skillet and simmer until the sauce thickens slightly and the chicken is cooked through, about 5 minutes.
Ensure the chicken reaches an internal temperature of 165°F.
Garnish with fresh parsley and lemon slices before serving.
Serve immediately for the best flavor and texture.
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